Author
Topic: Deep Dish Success (Read 5310 times)

I was fairly successful at my attempts at American Style pizza, so I thought I would try my hand at a PH pan style. I used the recipe on the main page, although it does lack a few details.

I followed the recipe as listed and let it run in my KA for 10 minutes. Even my Pro 600 was working up some heat since this dough is pretty thick. I then rolled it out on a lightly floured counter top until it was about 14". I put a little more than 1/2 cup of vegetable oil in the pan since it is 16" vs. the 14" pan talked about in the recipe. My ADY is past it's date so I was a little skeptical as to whether this would work or not. Because of this I used some Pillsbury bread flour, instead of the more expensive King Arthur, that way if it failed I would be out slightly less money and maybe not feel as bad about it. The recipe didn't specify a water temp and I used cold, filtered water. This was a mistake, I should have used 90-100F water. It sat in the pan for about two hours and didn't do any rising and I was again skeptical, so I warmed the oven for 2-3 minutes and shut it off. There was just enough heat inside to be warm, so I put the pan in there for the next hour or two. I checked it and it had risen to almost 1.5" tall. At this point I was a little more confident and put it in the fridge overnight. I took it out this morning about two hours before its planned use and found that it had shrunk quite a bit and developed a bit of skin on the top. I was back to being skeptical again. After an hour it hadn't really risen again or anything, so I did the warm oven trick again. It again filled the pan and I was back to being confident. I added some more spice to the remainder of SD Girl's recipe (yesterday) and took it out of the fridge with the dough this morning. This time I used Kraft part skim mozzarella, Hormel pepperoni, green olives and hot banana peppers. I baked it at 550 for about 18 minutes, checking the bottom after about 13-14 mintues. The top ended up done just the way I like it, but the bottom was just a touch too light, but still great. I didn't use a stone like recommended in the recipe, just put it on the middle rack. Maybe a lower rack or the stone would have helped. It was cooked all the way through and delicious. I think it would have fooled anyone that didn't know it wasn't PH. My best pizza to date.